1.5oz Ciroc Coconut
1/4oz Pineapple Juice
1/2oz Coconut cream
1 Egg White
1 dash Cinnamon
1 dash Nutmeg
1 dash Allspice
Combine all ingredients. Shake and strain in to a Collins Glass
Garnish: Coconut Shavings
I was totally craving a Pina Colada the other day (no doubt missing Hawaii) when I recieved an email from Ciroc telling me about their signature holiday drinks. As most of my readers know, I try not to advertise particular brands on this site (unless I think they are necessary for the drink) and I RARELY pick vodka as a base…however this one recipe spoke to me.
Minus the rum, it has all the makings of a Pina Colada but with all the spices and warmth of Fall. It is creamy, refreshing and tropical but with that wonderful seasonal twist. Quite simply, this is a great Holiday drink that works particularly well for those of us stuck (oh it’s so hard! ;))in warmer climates in the holiday season eg. Australia/Los Angeles/Singapore etc… it tastes like Summer and Autumn in one!
Ironically I don’t like Coconut shavings or cinnamon, yet I love coconut flavored drinks. This one calls for the shavings on top and the cinnamon is subtle enough so as not to overpower the drink. If you are totally against flavored vodkas (I totally understand!) you can always substitute the Ciroc Coconut for Rum, Gin, Malibu or just plain vodka. It’s quite a versatile little drink. At the end of the day, the coconut cream and pineapple kind of mask the base spirit. Seeing as this recipe was created by Cicoc, I felt it only fair to write it as they intended but as you know, switching it up is always an option. 🙂
If you want to try something a little different this Winter, I say give this recipe a go.
- 4 cups milk
- 1 1/3 cups sugar
- 12 large eggs
- 1/2 cup bourbon
- 1 cup chilled heavy cream
Garnish: Grated nutmeg
- In a saucepan, whisk the milk and sugar together over a medium heat until sugar is dissolved. In a large bowl, whisk eggs. Whilst continuing to whisk pour your hot milk/sugar mixture into the eggs in a slow and steady stream.
- Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat the back of a spoon, (this usually takes about 20 to 25 minutes but do not let it simmer.) Quickly strain into a bowl. Stir in bourbon and cream. Let the drink cool completely then refrigerate until chilled.
Ok ok, I know i’m a little late for a Christmas drink…but to be fair I was off enjoying the holidays these past weeks and didn’t have time to write this great old recipe up! Seeing as it’s currently winter this classic is still a great option to make, especially if you plan on a late holiday party or simply want a creamy delicious drink to create at home! The above recipe will serve 6 people and is a recipe I found on the Martha Steward website. I chose this version because it is pretty traditional in character and very easy to execute, it is also extremely tasty.
Sherry Egg Nog
- 2oz Sherry
- 1 Whole egg
- 1/2 tbsp sugar
Shake thoroughly and serve in tall glass, garnish with Nutmeg.
This recipe was created by George Kappler and documented in 1895. It was a popular version at the time, however nowadays people tend to want the heated version above it because they don’t like the idea of having a whole raw egg in their drink. Using a whole egg in a drink is often referred to as a flip and provided the eggs are fresh these drinks are perfectly safe to have. Some of my favorite drinks out there include raw egg (Clover Club, Whiskey Sours), because they give a creamy texture to any drink they are in.
Egg Nog is known across the World as a Christmas drink, and there are literally hundreds of variations/recipes to choose from. The recipes may contain whiskey, rum, brandy, bourbon, or cognac. Some will contain multiple spirits in the drink.
The origins of the Egg Nog are unclear however many suggest it dates back hundreds of years to Medieval Europe with suggestion that it originated in East Anglia, England as an ‘Egg Flip’ (named after the technique of ‘flipping’ the egg back and forth when mixing.) Some believe however it is a variation developed later on from the Posset, a British hot drink in the 19th Century that involved heating milk with ale until it curdled and adding spices.
Whatever the origins, the end result is very interesting and surprisingly ‘NOT’ eggy in taste. It is a strong, creamy and tasty drink that’s almost like a custard in consistency. The nutmeg on the nose makes it very appropriate for the holiday season and a good option for Christmas parties.
Anyway, I hope everyone enjoyed some great New Year celebrations this week. There will be lots of new restaurant openings, drink creations and mixology events again this year, so be sure to keep checking in for all your “Fussy One” 2013 reviews and posts!
HAPPY NEW YEAR!!!!
1oz Crème de cacao
1oz Cream (Heavy cream)
Garnish: Grated nutmeg on top
Shake in ice and strain in to a Cocktail glass
This coming week-end is Easter Sunday so I thought it would be fun to put up a chocolate inspired drink. This is a delicious dessert drink that tastes creamy, strong and yes, chocolatey. The nutmeg garnish is optional, but gives a nice aroma.
The Brandy Alexander is a variation of an earlier drink called simply ‘Alexander’, the difference being Gin instead of Brandy. Both versions are classics that date back to the early 20th Century and are a great alternative to offer someone who would usually order a ‘Chocolate Martini’.
The recipe calls for Creme de Cacao, which for those of you who haven’t had it, is a chocolate flavored liqueur. Marie Brizard Creme de Cocoa Brown is the one I would personally recommend, and using a premium Brandy will help this drink tastes its best too.
Don’t wait on the Easter bunny if you want to indulge in some chocolatey goodness this week-end, instead go order yourself this yummy after dinner drink or use the recipe above to make it at home.
Happy Easter and Passover everyone!